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Mexican QuinoaYield: about 6 servingsIngredients2 tsp. olive oil 2 cloves garlic, minced 3-4 jalapeños, seeded and finely chopped 1 cup uncooked quinoa, rinsed well and drained 1¼ cups vegetable broth 1 can (1½ cups) black beans, drained and rinsed 1 (14.5 oz) can diced tomatoes, with juices 1 cup frozen corn (or kernels cut from 2 cobs of corn) ½ tsp. kosher salt 1/3 cup chopped fresh cilantro 1 quarter of a lime, juicedTo finish: Shredded cheese, sour cream, salsa, and/or avocadoDirectionsHeaStephanie Oxley


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